For enchilada sauce, I recommend using this
homemade recipe. For these enchiladas, I preferred to swap out the onion and garlic for ½ tsp onion powder and ½ tsp garlic powder and didn't cook the sauce so that it was thinner. This made the sauce less spicy and let the enchiladas get extra soft. If you like your enchiladas spicier, add some cayenne to the sauce. If you prefer dryer + spicier, thicken the sauce or used canned.
If you don't like hot avocado, save it until after the enchiladas are cooked and top with it.